Shrimp Francaise on bed of linguine and baby spinach

 

Shrimp Francaise

Mise En Place

•          1 TBLS crushed garlic
• TT EVOO
• ½ cup dry white wine 
• ¼ cup salted butter
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh parsley 
• 1 (8 ounce) package linguine pasta cooked and shocked
• 22 pcs med shrimp, peeled and deveined
• 1/4 cup All purpose flour seasoned with S & P and Parsley 
• 3 large eggs, beaten with 1/2 cup of milk
• TT grated parmesan cheese
• 3/4 bag Baby Spinach
• TT Lemon Juice
• S & P
• 1 tsp chopped Garlic
• Procedure
• Coat shrimp in flour mixture, then add to egg mixture
• In pan with EVOO, get oil hot (do not let it burn) add shrimp and adjust to low flame and lightly brown the shrimp, then transfer to paper to soak up excess EVOO
• In same pan add oil, garlic & spinach, S & P till wilted add lemon juice while doing this heat pasta Water or Microwave, Place pasta on platter then spinach.....
• Drain off oil in same pan, add garlic, butter and a small amount of EVVO, lemon juice then wine, simmer and add shrimp......then place on top of the spinach, top with parmesan & chopped parsley
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